1/2 Photos of Vegetable Burgers
bluemoon downunder's Note:
I just LOVE trying different vegetable burger recipes. They are all just slightly different. This is one I've adapted from a recent edition of the Australian magazine 'Women's Day'. This is a recipe which offers the scope for varying the ingredients to suit individual tastes.
My Private Note
Units: US | Metric
- 2 (300 g) cans chickpeas, rinsed and drained
- 2 tablespoons water
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 leek, chopped
- 4 garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 50 g baby spinach leaves, chopped
- 1/2 cup tasty cheese, finely grated
- 3 baby carrots, grated
- 2 eggs, lightly beaten
- 1/4 cup wheat germ
- 1Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste.
- 2Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat, and sauté the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and sauté, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt.
- 3In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ; and season to taste; then shape into 4 even-sized patties.
- 4Heat the remaining oil in the same pan that was used earlier, and cook the burgers until golden, about 2 minutes on each side; then drain on paper towels.
- 5Serve in a crispy roll with hummus or tzatziki and salad greens.
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Nutritional Facts for Vegetable Burgers
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 465.0
- Calories from Fat 217
- Total Fat 24.2 g
- Saturated Fat 6.4 g
- Cholesterol 123.0 mg
- Sodium 610.0 mg
- Total Carbohydrate 46.4 g
- Dietary Fiber 8.8 g
- Sugars 2.7 g
- Protein 17.6 g